Naan 3 Ways


Naan recipe #1 adapted to make over the stove

2 tsp sugar

3/4 cup warm water (not hot)

1/2 teaspoon active dry yeast

3 cups all-purpose flour

pinch of kosher salt

1 1/2 tablespoon plain yogurt

4 tablespoons melted ghee or vegetable oil 


in a small bowl, dissolve the sugar in the water. Stir in the yeast and set the bowl aside in a warm part of the kitchen for 15 minutes until the mixture is cloudy and a bit a large bowl, stir together the flour and salt. Stir the yogurt into the foamy yeast mixture, then pour the yogurt-yeast mixture into the bowl with the flour. Stir until a sticky dough forms, then turn the dough out onto a clean work surface and knead it until its smooth and less sticky. If the dough is not coming together, add more water, 1 tablespoon at a time kneading between each addition. Cover the dough with a damp kitchen towel and allow it to rise in a arm spot for at least 11/2 hours.? When the dough has doubled in size, punch it down and from it into 10 to 12 small balls.? Heat the griddle over medium heat. As the pan heats, lightly dust a clean work surface with flour and roll out each ball into a 6 inch disk.? Brush some oil on one side of a disk and place that side onto the hot pan. Cook until brown spots appear on the bottom. Then brush some oil on the top and turn over the naan. Cook until the other side is lightly browned and crisp. If you have a gas stove hold the naan with tongs and expose the naan to the open flame on each side for 10 seconds, ensuring the whole side is exposed to the flame. This will give a smoky flavor and slight char.? 

Naan Recipe #2 if you want to bake the naan in the oven and not use yeast or take the time to let rise..

 2 cups of white flour or gluten free flour. 

1/2 tsp baking powder 

1/2 tsp salt 

3 Tbs olive oil 

3/4 cup milk 

Knead the dough until elastic for about 5 minutes & cover with a damp cloth let allow dough rise for an hour… Then cut approx 6 equal pieces from the dough. Sprinkle some flour on a flat surface & roll out each piece & place on a hot pan or bake in the oven at 400 degrees until light brown speckles or approx 8 minutes. 

Peshwari Filling 

Take a handle full of raw almonds, pistachios & raisins then place into a small blender & grind together into a rough paste.  Add a pinch of brown sugar into the nut mixture. Then fill a spoonful of the mixture in the middle of a dough circle. Seal the circle together by pulling up each side & sealing the dough into a round ball then roll it out on your flat surface then cook until its starts turning brown. Brush liberally with butter. 

Onion Filling 

Slice one whole onion & sautĂ© over medium heat until golden brown. Add a green chili, a pinch of salt & amchoor  (mango) powder. Blend all together & top each cooked naan with these caramelized onions & drizzle with yogurt & serve. 

Garlic naan 

Take approx 8-10 cloves of garlic & place on a baking sheet, add a pinch of salt & sugar & oil then bake at 400 until golden brown approx 10 min.  Smash these soft golden garlic cloves into the middle of each piece of naan dough. Seal the circle of dough together by pulling up each side & making a ball. Roll out each garlic filled dough into an oval & cook until golden brown approx 8 minutes. Brush liberally with butter & serve with any curry dish. 

Paneer Filling 

1 green chili chopped

1 package of store bought paneer cheese

salt and black pepper to taste

1 tsp garam masala

1 tsp amchoor  (mango) powder 

2 tbs of cilantro? 

Mix all ingredients together and mash paneer into tiny pieces. Then fill each naan and 

Chicken Keema Naan – See recipe for Minced Chicken Keema from last cooking segment.